Blistered Shishito Peppers with Togarashi and Lemon

Shishito peppers have been on my mind for a while. I was fascinated as soon as I had heard of this Japanese version of the Spanish Padrón pepper. I kept hearing the legend of how yummy bar snacks magically appeared once these bright green beauties meet with a hot pan, a little oil and a couple of garnishes. I was dying to try them, but life got in the way and I kept forgetting.

Fast forward to about a month ago, when a friend of mine put the word out that she had received some of these gems in her CSA box. She wasn’t interested and decided someone else would appreciate them more than she would. I jumped at the chance, and before I knew it, she was at my house delivering the bright green beauties with a smile! Terri S., you’re an angel.

Like any self-respecting chef /foodie would do, I researched the heck out of the Shishito pepper. I found that, like their Spanish counterparts (remember the Padrón I wrote about above?), Shishito peppers are often eaten tapas style, very simply prepared. I also discovered that these peppers are not very spicy – quite mild, in fact – with a pepper every-so-often fabled to be spicier than the rest of the lot.

This might just be the simplest, quickest recipe I’ve ever posted on my blog. It doesn’t take much to make a beautiful mound of delicious Shisito peppers. They usually take a quick turn (five minutes or so) on a grill – or in a cast-iron pan or a heavy skillet – until they are seared or blistered.

There is so much flavor in these bright green gems, that very little effort is necessary to elevate their flavor to “eleven.” (Yes, as a matter of fact, I am thinking of This is Spinal Tap and Stranger Things.)

The preparation couldn’t be simpler. For pan preparation, heat up a little oil of your choice (I list my favorites in the recipe below), throw in the peppers, get a nice blister going (not too blistered – just enough to bring out the natural smoky flavor), toss in your choice of seasoning or garnish, and serve. For cooking on the grill, toss the peppers in a little oil and seasoning of choice, then lay them on the grate to lightly blister. Some popular choices for seasonings or garnish include sesame seeds and /or sesame oil, fresh garlic, a squeeze of lemon juice, kosher or Maldon salt, or one of my favorites, togarashi powder. One of these days, I’ll post a recipe for homemade togarashi. But in the meantime, this version will work nicely.

Try these flavorful morsels soon. You might find yourself sitting in front of the TV munching on them with a nice tall glass of something ice-cold and refreshing. Don’t say I didn’t warn you how addicting they are!

Seasonings /garnishes of choice (This could include a drizzle of sesame oil, a squeeze of lemon or a bit of finely minced lemon zest, Maldon or kosher salt with freshly cracked pepper, sesame seeds, togarashi, or a finely minced clove of garlic or two.)

Cook Time

5-8minutes

Servings

servings

Ingredients

1 lbShishito peppers

2 tbspoil (olive, avocado, safflower, sunflower, etc.)

Seasonings /garnishes of choice (This could include a drizzle of sesame oil, a squeeze of lemon or a bit of finely minced lemon zest, Maldon or kosher salt with freshly cracked pepper, sesame seeds, togarashi, or a finely minced clove of garlic or two.)

Instructions

For pan preparation

Get oil hot over medium-high heat in a good sized cast-iron pan or other heavy pan that conducts heat well. This might have to be done in a couple of batches so as not to overcrowd peppers. Add peppers in a single layer (not piled up) and sauté until lightly blistered, turning a few times. Cook 5-8 minutes total. Add seasonings or garnishes toward the end of cooking time. Serve immediately.

For grill preparation

Toss peppers in a bowl with the 2 tbsp of oil and any seasonings (salt, pepper, togarashi, or fresh garlic if using). Place peppers on grill grates over medium-high flames and cook until lightly blistered - 5-8 minutes total. Transfer to serving dish and sprinkle with any extra garnishes, if used (lemon juice or zest, sesame seeds, very light drizzle of sesame oil, etc.)

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Hi, folks!

I'm Danielle. I worked in the food industry for 20+ years. I am a writer, chef, and part-time substitute teacher. I live in Southern California with my husband, daughter, and three dogs. I have a passion for teaching people the joys of cooking and baking. I love to knit, read, tinker around on the guitar and piano, and uke, and have fun around town with my little brood. I'm an annoyingly optimistic extrovert and I love making people laugh. Welcome!

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